Tlacoyos – oval-shaped masa cakes fried on a griddle – are fatter than tortillas. I had mine stuffed with beans, cactus, cheese, hot salsa and the fungus that grows on the ears of corn from a disease called 'corn smut', also known as the Mexican mushroom delicacy that is huitlacoche. Entirely excellent.

Tacos de canasta are a special type of steamed taco made in advance (rather than to order) by your street vendor, with the flavours developing over time as they sit stacked in the canasta (basket). This one was filled with cochinita pibil, a traditional Mexican slow-roasted pork dish from the Yucatan. The meat is marinated in a strongly acidic orange juice, and seasoned with annatto seed, imparting that glorious burnt orange colour.

These are particularly good at El Caguamo, one of the best places in town for seafood – or so I was told by two different locals in the know. At street-side tin shacks in the historic centre, you'll find deep-fried fish fillets, shrimp cocktails, tostadas and ceviches.

Mexican ceviche is different to the more well-known Peruvian variety in that there's no tiger's milk marinade. Instead, it contains lime juice and white herbal vinegar, before being finished with olive oil, avocado, tomato, chilli, onion and coriander. They're fantastic value, often being sold for under £1 each. Drench it in more lime and let your tastebuds have a little boogie.

Pescadilla is the name given to a taco stuffed with some sort of fish stew, then deep-fried until crisp. In mine, nurse shark was cooked with onion, garlic, chilli, tomato, olives, cumin, and a salsa picante (hot salsa). The shark has a strong flavour, a bit like sardines. Lovely stuff.

Mexico's version of the sandwich and the quintessential taste of Mexico City, the torta is fast food which blends European and Mexican cultures.

Get it from a stand called Tortas Been and get it with pierna (roast pork leg). Expect a slick of sour cream, jalapeños, chilli seeds, fat wedges of avocado, tomatoes and onions. The sandwich fillings are pushed into the bread, then smashed on the griddle for a few seconds for an immensely satisfying flavour. This place was very busy and came recommended by a local.

Carnitas are made by braising or simmering pork in lard until tender, much like confit. You can request which part of the pig you want, but if you come at the end of lunch, you're more likely get a mix.

My tortilla was filled with a medley of cheek, leg, nose, other bits, and uterus. Yep, uterus, an offal first for me - I’m not sure I've ever even seen it anywhere else. A strong but good flavour, it works very well with the blander cuts , and there's plenty of heat and citrus to slice through all that iron.

The stall was hemmed in by suits two people deep, all popping out of the office for a quick stand-up kerb-side lunch. How they don't get it on their shirts, I'm not sure.